Stuhlmuller Vineyards Estate Cabernet Sauvignon 2006
During harvest we picked by block to ensure optimum maturity in the fruit. In the winery, the clusters were gently destemmed. For fermentation we used a mix of open-top tanks with manual punching-down of the cap, and closed-top tanks where the must was pumped over. The closed-top tanks were used to create better palate texture, while the open-top tanks were utilized to help retain fruit intensity in the must. The finished wine, composed almost entirely of free-run juice, was drained from the tank and racked to 40 percent new French oak barrels where the wines underwent malolactic fermentation. Each block was fermented and aged separately for 10 months before an initial blend was made. Our 2006 Cabernet was barrel aged for a total of 18 months.
this was good as soon as you open it. i thought it needed some time but right now is the time.
External Reviews for Stuhlmuller Vineyards Estate Cabernet Sauvignon
This wine displays a dark ruby color with aromas of black cherry, blackberry, tealeaf, anise, currant and clove. The rich and soft mouthfeel echoes the bouquet with juicy layers of blackberry, dark cherry and currant, accented by spicy oak and fine-grained tannins. Easy drinking but not overwhelming
Food Pairings for Stuhlmuller Vineyards Estate Cabernet Sauvignon
|Total Acidity: 0.61 grams per liter|